Pooris with Elaichiwala Aamras n Bibbe ( Tender cashewnut ) Upkari - Seasonal Breakfast !
In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil...
In a kadai add enough oil , heat it n drop in rolled poori n after a second press a little in the middle n fry on both sides .
Elaichiwala Aamras ( Mango pulp with cardamom )
Peel mangoes n chop them. Blend the chopped mangoes, milk, sugar . Let the paste be thick. Sprinkle the freshly crushed cardamom powder .
Tendle Bibbe Upkari ( Gherkins n tender cashew nut stir fry )
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin ..
Wash n chop the gherkin n thinly slice them length wise .
In a kadai add oil , splutter mustard seeds,,add hing , then slit green chilly , add torn dry red chilles , peeled cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well .